Alex Guarnaschelli's Roasted Shrimp with Spicy Cucumber Sambal and Lemon CrÃ¨me FraÃ®che
1 small cucumber, partially peeled, halved, Seeded and finely diced
1 teaspoon granulated sugar
The juice from 2 lemons
The juice from 4 limes
1 shallot, peeled, halved and finely diced
2 Thai chilies, washed, dried, quartered and sliced thin
2 large cloves garlic, peeled and minced
1 tablespoon sambal
1 knob ginger, peeled and grated
1 tablespoon finely ground white pepper plus additional for seasoning
1/2 cup cilantro leaves, stemmed, washed and dried, finely chopped
1/2 cup crème fraîche
The zest from 1 lemon
2 tablespoon Canola oil
12 pieces large shrimp, peeled and deveined
1. In a medium bowl, add the cucumber and season with salt to taste and the sugar. Mix to blend. Add the lemon and lime juice and mix again. Add the shallot, chilis, garlic, ginger, the tablespoon white pepper and the chopped cilantro. Mix to blend. Set aside to “rest”.
2. In a separate bowl, whisk the crème fraîche until smooth. Season with salt and pepper to taste and stir in the lemon zest.
3. Heat a large skillet and add the Canola oil. Season both sides of each shrimp tail with salt and pepper. When the oil begins to smoke, add the shrimp in a single layer and sear on one side, 2 minutes. Turn on the second side and sear 2 additional minutes.
4. Place a dollop of crème fraîche on the bottom of 4 plates (or on a platter) and top each with 3 pieces of shrimp. Top with the sambal.